I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 543/524 (from Julie's count)...but really 629

Tuesday, June 11, 2024

Vegan Bifteck Sauté Béarnaise

[Vegan Pan-broiled Steak with Béarnaise Sauce] ...this was a super quick dinner...prepared while we were repainting the kitchen so sorry for the glaring light of the spotlight as all our kitchen lights were removed...
...sauté the vegan steak...we're using a pretty basic beef flavored seitan...
...then deglaze the pan with some vegan stock...or Julia says you can use a dry white wine or vermouth if you want...
...then boil that down to just a few tablespoons...
...make your vegan béarnaise sauce...and add the reduced stock back to it a few droplets at a time...
...it will colour it slightly brownish...
...then just pour it over your vegan bifteck...Julia says to serve with sautéed potatoes and watercress...but it's definitely a mashed potatoes and peas sort of meal for me...as it reminds me of Mom's cube steak meal when we were little...
...so that's what we had with it...
...it's definitely a delicious comforting home-y meal...

Substitutions:
...for the vegan bifteck we used the seitan from the VEGAN BIFTECK SAUTÉ AU BEURRE
Vegan beef stock - we used Washingtons Brown
almond milk for the béarnaise

Recipe here: Mastering the Art of French Cooking p. 295

Tuesday, June 4, 2024

Vegan Pilaf de Mouton à la Catalane

[Vegan Lamb or Mutton Stew with Rice, Onions, and Tomatoes]

...Julia says to follow the recipe for Vegan Boeuf à la Catalane using vegan lamb...of course...
...so you start by boiling some lardons...I'm using vegan bacon bits...
...then you drain them and brown them...
...and remove them to a casserole...
...cut up your vegan lamb into 2 inch chunks...
...and brown in it some olive oil...
...when it's browned remove it to the casserole...
...sauté your onions...
...and when they're browned remove them to the casserole...
...then sauté the rice until it turns milky...
...remove it to a separate bowl...we'll add it to the casserole later...
...add some crushed garlic...
...thyme...
...and bay leaf...
...and a pinch of saffron to the casserole...
...then add the vegan beef stock...
...then into the oven to simmer for an hour...
...take it out of the oven...and add peeled seeded and chopped tomatoes...
...the par-cooked rice...
...and the rest of the vegan stock...
...then put it back into the oven...in a pan of boiling water for about a half hour...
...then the rice should be cooked...remove the bayleaf...
...add some vegan parmesan...
...and Julia says to 'delicately' fold that in...
...we served it with garlicky French bread...and a salad...
...and it was pretty delicious...I added more vegan parm...

Substitutions:
...for the vegan lamb we used the same recipe as for the VEGAN GIGOT EN CHEVREUIL
Vegan beef stock - we used Washingtons Brown
Vegan pamesan

Recipe here: Mastering the Art of French Cooking p. 348

Tuesday, May 28, 2024

Vegan Veau Poêlé à la Matignon

[Vegan Casserole-roasted Veal with Diced Vegetables]

...this is just a diced veg version of the VEGAN VEAU POÊLÉ [Casserole Roasted Veal]...
...start by dicing your carrots and onions...as small as you'd like...Julia suggests 1/8 inch...that's pretty small...
...brown your vegan veal...I'm using seitan cutlets this time instead of the big roast...and remove it from the pan...
...cook your diced veg in vegan butter for 10 minutes or so...
...add the Madeira...
...and boil it down until it is mostly evaporated...
...then add the vegan veal back to the pan...Julia does all of this in her casserole dish...and I'm sort of afraid of cooking with the glass casserole dish on the stovetop...I have seen it done though so I may try it...
...then Julia says to proceed with the master recipe...I put my herb bouquet in my tea ball as I usually do to save some of the floaty bits from getting into the sauce...and I'm adding some vegan bacon bits to the tea ball as well...Julia specifies laying strips of vegan bacon on top of the seitan...but I don't have any...so I'm using the bits...
...then you cover it with foil and roast it in the oven...
...remove the herb bouquet...
...add the vegan brown stock...
...then remove the seitan and the veg...
...and add the starch mixture...Julia suggests adding truffle oil...but I don't really like truffles so I'm not doing that...
...and I'm cooking the sauce on low heat in the glass casserole...
...and it didn't shatter...so brave...haha...
...we served the vegan veal with sautéed zucchini rounds and a baked potato and salad...
...poured the sauce over...Julia says to "Ladle a spoonful of sauce and vegetables over the (vegan) meat."
...it was pretty yummy seitan and gravy...

Substitutions:

Seitan for the Veau
Vegan broth for the broth
Vegan butter


Recipe here: Mastering the Art of French Cooking

pp. 353-354